Red Enchilada Sauce
Red enchilada sauce is a snap to make homemade and so much yummier than anything you'll buy at a store! Ready in 10 minutes, you'll never use the canned stuff again!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dip, Sauce
Cuisine: American, Tex Mex
Servings: 12
Calories: 36kcal
- 2 Tbsp vegetable or canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken broth
Heat oil in a small saucepan over medium-high heat.
Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Then gradually add in the chicken broth, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
- You can add extra chili powder or red pepper flakes to make this spicier.
- Taste everything when the sauce thickens. You might want to adjust the salt.
- For a bright background, you can sprinkle in some lime zest.
Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 286mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 793IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg